This sauce isn’t a traditional Korean recipe you would find in an old family cookbook or on every restaurant menu, but it captures many beloved Korean flavors. We fell in love with Korean food in the early 2000s and keep finding ways to bring those flavors into everyday cooking. This Korean Chicken Wing Sauce blends spicy gochugaru and gochujang with savory soy, nutty sesame elements, and a touch of fish sauce for depth. Toss it with grilled or fried wings for a bold, balanced finish — it also works brilliantly as a glaze, marinade, or dipping sauce for many other dishes.
Korean Chicken Wing Sauce
Ready in about 15 minutes, this sauce combines the concentrated umami of gochujang, the bright heat of gochugaru, and the salty-sweet richness of sweet soy sauce. A splash of fish sauce adds savory complexity while garlic brings aromatic punch. The result is a glossy, clingy sauce that coats wings beautifully and can be adjusted to taste — increase gochugaru for more heat or add a touch of brown sugar if you prefer a sweeter glaze.
Why You’ll Love This Sauce
- Bold, layered flavor: Gochujang and gochugaru deliver chili heat and savory depth, balanced by sweet soy and a hint of fish sauce.
- Very versatile: Use as a wing glaze, a stir-fry sauce, a marinade for pork or chicken, or a finishing drizzle on roasted vegetables.
- Fast and simple: A few ingredients and about 15 minutes from start to finish.
- Adjustable heat: Control the spice by adding more or less gochugaru; mild eaters can reduce it and still enjoy the core flavors.
Works great on grilled or oven-baked wings.
Recipe Shopping List
Below are the ingredients you’ll need to make this sauce. Quantities are listed in the recipe card further down.
- Gochugaru (Korean red chili flakes)
- Gochujang (Korean chili paste)
- Sweet soy sauce (or a sweetened soy-based sauce)
- Low-sodium soy sauce
- Fish sauce
- Minced garlic
- Cold water
- Cornstarch
How to Make the Sauce
The method is straightforward: combine, simmer, and thicken. Follow the recipe steps below and taste as you go to adjust spice and sweetness.
- Combine ingredients: In a medium saucepan, whisk together water, gochugaru, gochujang, sweet soy sauce, low-sodium soy sauce, fish sauce, and minced garlic. Heat over medium until the mixture comes to a gentle simmer.
- Make slurry: In a small bowl, mix the cornstarch with the cold water until smooth.
- Thicken: Slowly whisk the slurry into the simmering sauce and continue to simmer, stirring, until the sauce reaches a thick, glossy consistency that will cling to wings.
- Finish and store: Remove from heat, toss with cooked wings or use as desired. Refrigerate leftover sauce in an airtight container for up to a week.
Recipe FAQ
Can I store this sauce?
Yes. Keep it in an airtight container in the refrigerator for up to one week. Reheat gently before using; if it thickens too much, thin with a splash of water.
Can I make it ahead?
Absolutely. Making the sauce a day ahead allows the flavors to meld and intensify.
How can I adjust the spice level?
Control the heat by varying the amount of gochugaru and gochujang. Use mild gochujang or reduce the gochugaru for less heat.
Are there substitutions?
For a gluten-free version, use gluten-free soy sauce. If you don’t have sweet soy sauce, a mixture of regular soy sauce and a little honey or brown sugar can work.
Serve This With…
- Cucumber kimchi
- Steamed jasmine rice
- Beef bulgogi
- Grilled broccolini or roasted vegetables
Korean-Inspired Recipes
- Korean pork tenderloin
- Japchae (stir-fried glass noodles)
- Korean ground beef bowl
- Tteokbokki (spicy rice cakes)
- Grilled Korean-style chicken legs
- Spicy stir-fried chicken and vegetables
- Smash mandu (Korean dumplings)
Korean Chicken Wing Sauce
A quick, spicy-sweet umami glaze that clings to wings and brightens many other dishes. Make extra and refrigerate for easy weeknight meals.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
- ½ cup water
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 4 tablespoons gochujang (Korean chili paste)
- 3 tablespoons sweet soy sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon minced garlic
- 1 tablespoon cold water (for slurry)
- 2 teaspoons cornstarch
Instructions
- Place the ½ cup water, gochugaru, gochujang, sweet soy sauce, low-sodium soy sauce, fish sauce, and minced garlic in a medium saucepan. Whisk to combine and heat over medium until it reaches a simmer.
- In a small bowl, whisk the tablespoon of cold water with the cornstarch until smooth to make a slurry.
- Slowly drizzle the slurry into the simmering sauce while stirring. Continue to simmer and stir until the sauce thickens and becomes glossy.
- Remove from heat and toss with cooked chicken wings until evenly coated. Serve immediately.
- Store remaining sauce in an airtight container in the refrigerator for up to one week.
Nutrition Information (per serving)
Calories: 67 • Sodium: 1250mg • Carbohydrates: 16g • Sugar: 11g • Protein: 1g